Table 2.
Dietary intake, palatability, and rheological properties of homogenised diets.
| Characteristics | HSD (n = 55) | HMD (n = 31) | p |
|---|---|---|---|
| Water intake (mL) | 500 (0–2000) | 375 (187.5–500) | 0.357 |
| Daily calorie intake (kcal) | 634 ± 204 | 862 ± 89 | <0.001 |
| Portion (% consumed) | 53.4 ± 12.7 | 71.9 ± 8.5 | <0.001 |
| Assessment | |||
| Taste | 2.5 ± 0.4 | 3.7 ± 0.6 | <0.001 |
| Textures | 2.3 ± 0.4 | 3.2 ± 0.5 | <0.001 |
| Palatability | 2.3 ± 0.4 | 3.2 ± 0.5 | <0.001 |
| Practicality | 2.0 ± 0.4 | 3.7 ± 0.4 | <0.001 |
Legend. Data are expressed as mean ± SD or median (range).